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This easy scalloped potatoes recipe makes the best potato side dish! Tender slices of potatoes in an easy creamy sauce is a classic favorite!

Scalloped potatoes are an easy, classic favorite potato side dish that is great for a Sunday supper, holidays like Easter, Thanksgiving, and Christmas! It makes the perfect side dish for serving a group. With the exception of mashed potatoes, it is hard to think of a more comforting potato side dish. Even though it seems so elaborate and elegant, it really couldn’t be simpler to make!

Closeup photograph of scalloped potatoes recipe on a white plate. // addapinch.com

Easy Classic Potato Recipe

Horizontal photograph of scalloped potatoes on a fork on a white plate. // addapinch.com

What is Scalloped Potatoes?

Originating from England, it is a recipe for uniformly and thinly sliced potatoes that are arranged in layers and baked in a creamy sauce. If you add the optional cheeses listed in my recipe, you have technically transformed your scalloped potatoes into Potatoes Au Gratin as traditional scalloped potatoes do not include cheese.

Ingredients

For this recipe, you’ll need the following ingredients:

  • potatoes – I prefer to use Russet potatoes or Yukon Gold potatoes that have been peeled and sliced to about 1/8-inch thick.
  • butter – you can use your preference of salted or unsalted butter in this recipe.
  • flour – I use all-purpose flour in this recipe to make the signature creamy sauce for the potatoes.
  • milk or heavy cream – you’ll want to use whole milk or heavy cream in this recipe for the proper consistency in the sauce.
  • salt – if you are using salted butter, you can reduce the amount of salt called for in the recipe to ¼ teaspoon.
  • ground black or white pepper – I love to use black pepper, but for a traditional appearance of scalloped potatoes, white pepper works beautifully.
  • cayenne pepper – I love the addition of cayenne pepper in this potato recipe. You can omit it from the recipe if you prefer.
  • Optional Ingredients – onion, garlic, or fresh thyme

How to Make Scalloped Potatoes Recipe

Prep. To make my scalloped potatoes, begin by preheating your oven to 350º F. Spray a 9×13 casserole dish with nonstick cooking spray and set aside.

Prepare the Potatoes. Peel your potatoes and then slice them into uniform 1/8-inch thick slices. You can use a food processor with the slicing attachment, a chef’s knife, or even a mandoline.

As you slice your potatoes, place the slices into a large bowl of cold water to keep them from turning brown while making your cream sauce.

When your cream sauce is ready, drain the potato slices from the cold water and layer them in the baking dish.

Make Your Cream Sauce. The cream sauce is so easy to make. You are basically making a roux, which is a creamy sauce from the butter and flour. To this roux, you are adding your milk or cream and seasonings.

To make the sauce, melt the butter in a medium saucepan set over medium heat. Whisk in the flour until well-combined, then whisk in milk, salt, pepper, cayenne pepper and any optional ingredients for additional flavors.

Reduce the heat to a simmer and continue to whisk until the sauce begins to bubble slightly around the edges of the saucepan and has thickened slightly.

Remove from the heat and pour over the sliced potatoes in the casserole dish.

Bake. Cover the casserole dish with foil and bake for 45 minutes. Remove the foil and bake until the top is golden and the potatoes are fork-tender, an additional 45 minutes. For an even more golden top, you can additionally broil for 3 to 5 minutes.

Cool. Remove the Scalloped Potatoes from the oven and allow to cool for about 15 minutes. This allows the cream sauce to thicken and the potatoes to set for easier serving. Be sure to allow the potatoes to rest otherwise the cream sauce can be too thick and cause the potatoes to not be as easy to serve.

Au Gratin Potatoes

You may be wondering what is the difference between au gratin potatoes and scalloped potatoes. While traditional Scalloped Potatoes do not include cheese, we love to add it from time to time. If you add cheese, you’ve made au gratin potatoes. Just stir your cheese into the cream sauce once you reduce the heat to a simmer.

I recommend using freshly shredded Monterrey Jack, Gruyere, Fontina, Pepper Jack, or Cheddar Cheese etc. instead of packaged pre-shredded cheeses. They are usually coated with an ingredient to keep the cheese from sticking together in the packaging. This coating causes the cheese not to melt as well, in my opinion.

Make Ahead Scalloped Potatoes Recipe

I love that these scalloped potatoes make a great make-ahead side dish as well!

Bake the scalloped potatoes as directed and allow to cool. Cover tightly with foil and refrigerate for up to 3 days. When ready to serve, cover with foil and bake at 350º F until heated throughout, about 30 minutes.

Can You Freeze Scalloped Potatoes?

Yes! This recipe freezes beautifully!

Meal Prep. If you are preparing them as part of your meal prep, I recommend cooking the first 45 minutes covered with the foil. Allow to cool completely, wrap tightly and freeze for up to 3 months. To serve, you’ll want to thaw in the refrigerator overnight and then bake until fork tender. This may take a bit longer than 45 minutes since the original recipe had hot cream sauce that the thawed from frozen dish does not.

Leftover. Yes, you can definitely freeze any leftover scalloped potatoes (if you have any leftovers!). For this, portion the fully cooked leftover recipe into freezer-safe containers. Wrap well and freeze up to 3 months. To serve, remove from the freezer and thaw in the refrigerator overnight. Then, remove the foil and cover with microwave-safe cover to reheat in the microwave or leave the foil to reheat in the oven. Then reheat until warmed throughout.

Reheating Tip!

Note: I occasionally will sprinkle the leftover recipe with a bit of water before I reheat. This produces a bit of steam as the casserole is reheated which prevents the cream sauce from breaking and adds moisture.

What Can I Make To Serve with Scalloped Potatoes?

These potatoes are always a favorite side dish on our holiday table served with Roasted Turkey or Cola Glazed Ham. But you don’t have to wait for a special event to serve these. This recipe is simple to make and can even be made ahead, so enjoy them any time! Enjoy them with Skillet Rib Eye Steaks, Baked Chicken or a meatless meal alongside green beans or a House Salad.

Scalloped Potatoes Recipe - This easy scalloped potatoes recipe is so creamy, cheesy, and out of this world delicious! // addapinch.com

More Favorite Potato Recipes

Potatoes are so versatile, readily available, and most of all delicious! Here are a few more favorite potato recipes to try:

Baked Sweet Potatoes

Grandmother’s Potato Soup

Sweet Potato Casserole

Potato Salad

Sweet Potato Pie

Here’s my Scalloped Potatoes recipe. I hope you love it as much as we do!

4.99 from 50 votes

Scalloped Potatoes Recipe

Side Dish 2 hrs

Scalloped Potatoes Recipe - This easy scalloped potatoes recipe is so creamy, cheesy, and out of this world delicious! // addapinch.com
Prep Time 15 mins
Cook Time 1 hr 30 mins
Servings 10
Course Side Dish
Cuisine American
Author Robyn Stone | Add a Pinch
This easy scalloped potatoes recipe makes the best potato side dish! Tender slices of potatoes in an easy creamy sauce is a classic favorite!

Ingredients  

  • 4 large Russet or Yukon Gold potatoes sliced thinly to 1/8-inch thick
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk or heavy cream
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon ground black or white pepper
  • 1/8 teaspoon cayenne pepper

Optional Ingredients

  • 1 cup grated Monterrey Jack cheese
  • 1 cup grated Cheddar cheese

Instructions 

  • Preheat oven to 350º F. Spray 9×13 casserole dish with nonstick cooking spray and set aside.
  • Place potato slices in a bowl of cold water to keep from turning brown while making cream sauce.

Make Cream Sauce

  • Melt butter in a medium saucepan set over medium heat. Whisk in flour until well-combined, then whisk in milk, salt, pepper, cayenne pepper. Reduce heat to simmer and continue to whisk until sauce bubbles slightly around the edges of the saucepan and has thickened slightly.
  • If you are adding cheese (making Potatoes Au Gratin), stir them in at this point.

Make Casserole

  • Drain cold water from the potato slices and arrange the slices in the 9×13 casserole dish. Pour cream sauce over potato slices and cover the casserole dish with foil.

Cook

  • Bake covered for 45 minutes. Remove the foil and bake until the top is golden brown and the potatoes are fork-tender. If additional browning is desired, you may broil the casserole for 3 to 5 minutes.
  • Remove from the oven and allow to cool for 15 minutes to allow the sauce to thicken for easier serving. Serve warm.

Notes

Make-Ahead Scalloped Potatoes Recipe:
Bake the scalloped potatoes as directed. Allow to cool, cover tightly with foil and refrigerate for up to 3 days. When ready to serve, bake covered with the foil, at 350º F until heated throughout, about 30 minutes. 

Nutritional Information

Calories: 199kcal | Carbohydrates: 31g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 185mg | Potassium: 680mg | Fiber: 2g | Sugar: 3g | Vitamin A: 231IU | Vitamin C: 8mg | Calcium: 76mg | Iron: 1mg

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Enjoy!
Robyn xo

From the Add a Pinch recipe archives, originally published 2013. 

Potatoes Recipes

Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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Recipe Review




Comments

  1. We had the same thinking this week, Robyn! I just posted scalloped potatoes the other day… and now you’re making me crave them all over again. Too bad I just finished eating my batch today! *Sob*

  2. I have only tried scalloped potatoes once and the turned out so bad! It was my fault though, the potatoes just never got soft and they were not any good hard. I have to try your recipe. I looks INCREDIBLE!

  3. I am having a get to gather this weekend and I was wandering since my store has scalloped potatoes 10 for 10. Could I use these dehydrated potatoes and make my own sauce because I am going to make the 10 boxes?
    Please let me know as soon as possible so I will know what to do.
    Thanks,
    Debbie

    1. 5 stars
      Made the recipe today. I layered the potatoes, 1/3 on bottom with thinly slice onions, 1/2 the cream sauce, 1/3 potatoes with thinly sliced onions, the last 1/3 of potatoes and the rest of the cream sauce on top. I also baked for 1 1/2 hrs. They were delicious!

  4. 5 stars
    I to dislike peeling potatoes but might be willing to do it to make this recipe! We love scalloped potatoes and they’re even better with cheese in them! Thanks for sharing..:-).

  5. I use my food processor for slicing the potatoes. I scrub them really good and go and slice. Just leave the peels on. And if I’m in a rush, I throw in some ham that stretches the meal. I’m going to try this recipe since I’ve never tried cheese in this.

  6. 5 stars
    Made these the other night and served with smoked ham… the wife said these are the best scalloped potatoes she’s ever had. I used red potatoes and sliced thin with the skins on. Wanted to put some mushrooms in, but that got vetoed.. Great and easy recipe.

  7. Is this something I could make ahead and keep in fridge till ready to cook? Thinking of having as a side dish with prime rib for Xmas.

  8. 5 stars
    i add potatoe slices to stove top mixture in pot before adding cheese to get a jump start on cooking, they are magnificently perfect and take 15 to 20 mins less bake time. Amazing ingredients

  9. I used to hate scalloped potatoes growing up cuz we only had the boxed kind, yuck! I made my own and now I love them! This recipe is pretty similar to mine, I add a little garlic powder, onion powder and ground mustard to mine though. Ground mustard mixed with a cheesy cream sauce is so yummy!

  10. We love scalloped potatoes, so I make them at least once a week, one thing I do add to mine is thinly sliced onions when layering the potatoes with cheese also and layering sauce between the potatoes and onions and making sure that a layer of cheese is the last before the last of sauce oh and seasoning with the layers – covering it with foil the first 30 min and taking the foil off and finish it uncovered until done, a great dish to enjoy.

  11. Have not had these in awhile. Will MOST definitely enjoy your version! Potato anything lately in my home. Warm and ?. Thanks!

  12. 5 stars
    Made these for Thanksgiving and they were delicious. I also just washed them well & left the skins on. My only problem is that they took way longer than an hour to cook. Do you think I should try boiling the slices for a few minutes before assembly?

  13. 5 stars
    Mine were starting to get very dark brown after 35 minutes, so I covered them with aluminum foil for the remainder of the time in the oven. This recipe is easy and delicious! Thanks!

  14. 5 stars
    I have never had any luck making scalloped potatoes! This turned out perfectly and everyone ravrd about them. Thanks so much!

  15. 5 stars
    These were delicious! I made them for Christmas and they were a big hit. After making them for the second time last night, I decided to leave a review. The best scalloped potato recipe I’ve tried to date. I’m now no longer looking! Thanks for the great recipe! I do thinly slice onions on the lowest setting of the mandolin and layer them with the potatoes, which fills them with onion-y goodness. Yum!

  16. These sound wonderful and I can’t wait for the first opportunity to make them. I’m sure my family will love them! Technically however, I believe these are Potatoes au Gratin; Scalloped Potatoes are made with milk, butter and onion, but don’t contain cheese.

  17. 5 stars
    Tried these tonight. They were great! Substituted velvetta for Monterey Jack cheese. Thanks for the recipe. Love it.

  18. My mom made this almost exactly but she put sliced onion. Im making this tomorrow! So many variations I think the names get muddled. Thanks!!!!!

  19. 5 stars
    I made this over a week ago for a family gathering and it was a big hit. I did not have Monterry Jack so used very sharp cheddar instead. I also saved some cheese to sprinkle over the top. Thank you for this amazing recipe, which I will be making for my husband again today. He loves it and so do I!

  20. 4 stars
    These were yummy. I added sliced onions to the recipe. My only complaint would be there was tons of oil left after cooking. Any suggestions on how to get rid of all that oil?

    1. Hi Christina,
      I’m so glad you enjoyed these! I’ve never had that problem with excess oil when I make mine, so I’m not sure what could have happened. Some brands of cheeses have more oil content than others, so it could possibly be that.
      Thanks so much! I’m glad you liked it! xo

  21. These look delicious!! Just wondering, when you talk about the recipe above you said: “Those eight baking potatoes turned into tons of scalloped potatoes.” and in the recipe you list 4 baking potatoes. Just wondering if 4 or 8 was the correct amount?

    Thanks! Can’t wait to try this out!

  22. 5 stars
    Merry Christmas Robyn! I LOVE this recipe and it is the only scalloped potato recipe I use! Its a keeper for sure!

  23. 5 stars
    Just made this tonight and it worked so well (I only had 2% milk and it was still delicious). I’ve always had trouble with the cheese curdling. I think baking it uncovered was the secret to it turning out perfectly! Will be my new go-to. Thank you!

  24. This looks like a great recipe. The only thing I will do is not peel the potatoes – I love the texture of the skin. I love your recipes, every one I have made has turned out great!

  25. Can this be made the day before, baked and refrigerated or put together, refrigerate and bake the next day?

  26. Hello! this looks like a great recipe –tasty and easy. However, my understanding of scalloped potatoes does not include cheese, as that would be potatoes au gratin.

  27. 5 stars
    I am not one who usually comments on recipes but this is hands down the BEST recipe for Scalloped Potatoes. I have made these now several times and friends and family go nuts over them. I just made them again for Christmas, doubled the recipe (to make for two separate occasions) so I used 8 Yukon gold potatoes but I also thinly sliced one large Sweet Potatoe, also put a little bit more Cayenne to counteract the sweetness I was adding using the sweet potatoe and also added a few dashes of nutmeg and oh.my.word. UNBELIEVABLY DELICIOUS. Thank you so so much for sharing such an incredible recipe!!

  28. 5 stars
    Very good, great reviews. Having said that, I did the following. I had 21 people for Christmas dinner, so I started out with 11 potatoes, and after arranging them in two 9×13 pans, I peeled another 5 potatoes to make them a bit bigger. I quadrupled the sauce, after seeing how much sauce was in each 9×13 (so each pan had a double batch of the sauce). I shredded in my processor 2-8 oz blocks Monterey Jack & 2-8 oz blocks cheddar. I saved a little cheddar to sprinkle over the top for an added melted cheddar look. In my opinion, after one hour the temperature probe in the oven said the potatoes were at 160 degrees, but I left them in there for another 30 minutes while the beef tenderloin finished cooking. I think they could have used another 15-30 minutes baking. They were hot, but the potatoes were still a little hard for my taste. All said and done, I got rave reviews, but one pan was completely untouched and we had 2-3 scoops left in the touched pan. I did add a smidge of salt to my serving, but I am a salty. Most others did not add any extra salt.

    1. You cook for a crowd, Stephanie! I’m happy you enjoyed the Scalloped Potatoes and love the tips you shared for making this for a large number of people.
      Thanks so much! xo

    2. 5 stars
      I am copying down the ingredients so I can make this again for Christmas this year-I love this recipe!!

    3. 5 stars
      I slice my potatoes and boil them for a bit then drain and put in dish. This helps with them getting done.

    4. I made this for Christmas this year, to go along with the spiral ham. I also checked the potatoes after the allotted time, and found that they weren’t soft enough. So I put them back in for another 20 minutes. I think par-boiling the potatoes may help, and will keep that as an alternative when I make this in the future. I also think that that they could have used a tad more salt. They taste very good as they are, but the salt would make the cheese (if added) pop in flavor. We are also a huge garlic family – so I will probably add a bit of garlic to ours too. We really enjoyed this recipe though. I appreciated how simple, and easy this recipe was.

  29. 5 stars
    I used red potatoes and a smaller baking dish so I cooked it about 30 minutes longer. Also added cheese on top. Otherwise followed recipe exactly. Loved it!

    1. I’m so happy you all enjoyed it! That’s always a good feeling when everyone enjoys what you’ve cooked! Thanks so much, Martha!

  30. So curious… I halved this and I notice my sauce was very thick. It still tasted great but I had to cook longer and did raise temp and cover to get potatoes done. But should I have mixed a little sauce in the middle when layering because I felt like it didn’t soak in the middle very well?? Just suggestions on thick sauce and more in middle of potatoes? Thanks

  31. I made this for a potluck at work. I had green Ortega chilis (canned) so I decided to add them . I layered the potatoes, then the chilis, followed by sauce, added another potato layer, more sauce. I used Monterey Jack cheese in the sauce mixture. On top of the casserole I pored some mild taco sauce, then shredded cheddar. After baking I removed the foil, added some chopped bell peppers and cilantro, returning it to the oven for about 5 minutes. Yummy, thank you!

    1. I’m so glad you liked it Karen! I bet it was delicious and such a fun dish for a potluck with the chilis! Thanks so much! xo

  32. Planning on making these for Easter. How far in advance can i make these, as i’m having ham, so not much room in an oven for both and of course different tempreatures. Thanks

    1. Hi Suzette,
      You can make these a day ahead, refrigerate after dish has cooled, and reheat next day. I hope you enjoy them! Thanks!

    2. Try cooking your ham in a crockpot. It’s so easy and super tender and it doesn’t “hog” your oven all day. 

  33. 5 stars
    HI Robyn,
    Just made your recipe on Sunday and it turned out great. The only thing I would do differently is precook my potatoes for about 10 minutes to make them a little tender for less baking time. Mine took 2 hours for tender potatoes. I didn’t care since it was my first.time making them. We Loved, loved, loved them and I will be making them again. TFS

  34. I’m making this tomorrow for Easter and am so excited! Tired of mashed potatoes and ready for this! So happy for the question above regarding making a day ahead! Will let you know how it goes!!

  35. This is by far the best Scalloped Potato dish I have ever served. It was so simple, yet so delicious. Enjoyed by all. My Scalloped Potato recipe of 40 years has just been replaced. Thank you Robyn!

    1. Oh wow, Laureen, I’m so thrilled that you enjoyed them! Thank you so very much! xo

  36. 5 stars
    i made this recipe for an easter dinner and when i read the opening comments my first thought was why peel the potatoes? i wash thoroughly and slice as usual. the skin adds a bit of a rustic texture and all the extra vitamins in and under the peel. there’s never been a complaint. i followed the recipe measurements precisely and used a combination of cheeses i happen to have on hand but always some cheddar. i think my pan may be a bit smaller than the recipe calls for as it took an extra 30 minutes to cook through completely to my taste. delicious!

  37. 5 stars
    I made this recipe last minute for a potluck. Im not a huge fan of scalloped potatoes myself, but I must admit I fell in love with these. The only changes I made were using 8 small potatoes instead of the 4 they call for, and adding 2 finely diced and sauted onions to the cheese sauce, just before pouring it over the potatoes. I also left mine cooking an extra 30 minutes. This is the first time I used a mandolin for scalloped potatoes, and felt it made a world of a difference! Delicious!

  38. 5 stars
    Made this for thanksgiving and everyone loved it. Thank you for sharing your recipe! Will definitely make this again????

    1. Hi Tasha! I’m so glad they did and that you found it so simple to make as well! Thanks so much! xo

  39. Oh Robyn, every recipe you post is such a hit with the family. I also have your cookbook which is always right on my counter where I cook. Thank you a million times for your generosity!

    Love from Seattle,
    Jan

  40. 5 stars
    Yum!  I use my apple peeler to peel and slice potatoes!  I have had it for years and never thought to do this, I can now do a whole sack, really fast!  I also use it to just peel when I am doing Mashed potatoes.  

  41. Such a simple a yummy idea, thank you. Any suggestion for using both red and russet potatoes; in terms of cooking time?

  42. 5 stars
    I made these this weekend. This is a very easy recipe and the end result is delicious! I will make these again for sure.

  43. 5 stars
    I doubled this recipe. I doubled it. It’s in the oven. Can’t wait to eat I it!
    We just had dinner and everyone wanted the recipe! Thank You
    Ps I did have to bake it 20 more minutes. F

    1. So glad you and all your guests liked it, Jean! We love it in our family too! Thanks! xo

  44. 5 stars
    A very simple Scalloped Potatoes recipe to eat with my family. Thanks, I really enjoy visiting on your site.

  45. 5 stars
    Well, being the home made chef and all, I used some grated parmesan cheese layered in the middle with some French fried onions throughout the layers. Turns out with a smoky flavor and soft potatoes. Accompanied with baked chicken gravy and garlic green beans. BEST.

  46. 5 stars
    These are my go to scalloped potatoes. Everyone raves about them and so I want to thank you for making me look like a culinary pro. I am wondering if I could add ground beef and if you have to change any measurements to do so.

  47. Any idea what the potato weight would be? I have made this recipe many times but am never sure if I am using too many potatoes. Can you give me a range on the potato weight? I use Yukon Gold. Also, I mix the potatoes with the cream sauce and place in the baking dish which works out nicely.

    1. Hi Vivian!
      You certainly can! You can make these a day ahead or earlier same day, refrigerate after dish has cooled, and reheat before ready to serve. I hope you enjoy them! xo

  48. Hey Robyn, can’t wait to make these. I love scalloped potatoes with Prime Rib. Ive use several different recipes… ones very similar to this one. Mine are always to watery or too dry. Never right in the middle. Any advice you think of from your experience.

    1. I do too – aren’t they delicious?! It may help to read through my blog post – I talk about the steps to make this. I hope this helps and that you enjoy them! Thanks!

  49. Why are these not layered with the sauce? That would help the potatoes cook.

    Also, since you added cheese to them they are called Au Gratin Potatoes. Scalloped do not have any cheese in them.

  50. 5 stars
    Perfect,  I’ve made it three times since thanksgiving upon family requests. Every recipe of yours I have made has been great. Our taste buds are in cinque. Thanks.

  51. 5 stars
    My husband has always said he hates scalloped (au gratin) potatoes. It has something to do with how his mother made them from a box when he was a child. Just for kicks, I made your recipe. He wondered what smelled so good while it was baking. I’ve made this three times in the last three weeks because he LOVES it!

  52. I am going to make these for Thanksgiving this weekend and am tempted to make them in advance. I see you have posted notes about doing so, but it’s to impress my MIL who makes the besssst scalloped potatoes. Think they will be just as spectacular re-baked or should I make them fresh, the day of?

    1. The scalloped potatoes taste and look just as good if you make them ahead as if you made them fresh. Just follow the Make Ahead directions I give in the post and you should be fine, Ashlee.

  53. Hi Robyn! I’m wondering if this recipe would freeze well? I’m looking to put up food for the next several weeks, and I have a lot of the ingredients that this recipe calls for. Would appreciate any input you might have about this!

    1. Kate, you can freeze the scalloped potatoes. Make the recipe as directed and bake until the potatoes are almost tender. Cool and cover tightly with freezer wrap. For best results, most recommend freezing no longer than 2 weeks. When you are ready to serve, partially thaw in the refrigerator, then bake at 350º F until it reaches 165º F internal temp. Hope you enjoy!

    1. So glad everyone in your family loved these potatoes, Gabriella. They are a favorite at my house, too.

    2. Amanda, I would make 2 9×13 pans of this recipe instead of doubling the recipe and baking in one pan.

  54. 5 stars
    I think I have made this over 20 times. Everyone loves it. My step dad who is also an avid cook mentioned to me that he puts onions it his. I’m sure his is wonderful. Sometimes the basics is all you need though.

  55. 5 stars
    I thought this was a great recipe also and I am not that crazy about scalloped potatoes. The presentation was perfect and I plan to make them again for Christmas. I had a similar ? To another woman, what weight of potatoes do you use? It is hard to find large Yukon golds in my area.

    1. I use the size of Russet or Yukon potatoes that you would use for baking. The usual weight is about 8-10 ounces.

    1. Jill, look at my Make Ahead Scalloped Potatoes Recipe notes in the post. Bake the scalloped potatoes as directed and allow them to cool. Cover tightly with foil and refrigerate for up to 3 days. When ready to serve, just the scalloped potatoes bake, covered with the foil, at 350º F until heated throughout, about 30 minutes.. I have found that they do much better made ahead this way.

  56. 5 stars
    Extended family staple at the holidays and I’ve been making this recipe at least once every month or two since you first posted it. Out of curiosity, why are you having the potatoes covered with foil now? Your original recipe did not call for that. My family’s favorite part of this recipe is the crusty dark brown edges and top of the casserole. We still always add the cheese as your original recipe called for the cheese. Why the change in directions?

    1. Jenny, I put foil on the potatoes when they first start baking so they will become more tender. You can then remove the foil and bake to that crusty brown edge and top you and your family like. I like it both with and without the cheese.

  57. Could you please equate how many pounds of potatoes are needed for those that have a mixture of different sized potatoes. It probably isn’t necessary to be exact but I just want to make sure there’s enough sauce for the potatoes. Thanks.

  58. 5 stars
    I want to make this for 10 people for Christmas but I am thinking I need about 4 lbs of potatoes. Should I double this recipe? Thank you.

    1. This recipe makes about 10 servings, Pat. If you are expecting people to want second helpings, I would double the recipe.

  59. When adding cheese is it 1 cup of each for a total of 2 cups of cheese, or one or the other for a total of 1 cup?

    1. If you add the cheese, Elisha, it would be 1 cup of each type of cheese. I hope you enjoy!

  60. 5 stars
    Delicious! Yummy! Made these potatoes for the first time on Easter and it won’t be the last. They were a big hit with everyone. Thank you for all the great recipes 🙂